Seeded Sourdough Sandwich Bread
This seeded sourdough sandwich bread has it all: a golden-brown crust, a soft, airy crumb, crunchy seeds, and a nice sourdough flavor.
Servings: 16 slices
Calories: 217kcal
Cost: $7
Ingredients
- 200 g active sourdough starter
- 525 g warm water
- 350 g all-purpose flour
- 350 g whole grain flour (such as spelt, kamut, emmer, rye or a combination)
- 20 g sea salt
- ½ c mixed seeds (sunflower, pumpkin, flax, etc)
Instructions
- Add sourdough starter and warm water to the bowl of your stand mixer. Mix until combined.
- Add the flours and mix on low speed until combined, then on medium-low for about 5 mins. Cover with a tea towel and let the dough rest for 1 hour.
- Now add the salt, mix well, cover with a tea towel and let the dough rest for 30 mins.
- With wet hands, lift the dough from the side of the bowl, fold it over towards the middle, turn the bowl one quarter, and repeat (stretch and fold). Cover with a tea towel and let the dough rest for 30 mins. Do 3 more stretch and folds.
- Cover the bowl with beeswax wrap or plastic and place the bowl in the refrigerator overnight or for about 8 hours.
- Remove the dough from the refrigerator. Heavily dust a work surface. Transfer the dough to the work surface. With lightly floured hands, gently stretch the dough into a big rectangle.
- Sprinkle the dough rectangle evenly with the seed mixture.
- Beginning with the long side, fold ⅓ of the dough over toward the middle. Repeat with the other side. Beginning with one short side, roll the dough into a log.
- Gently pull the dough log toward you multiple times while turning to create surface tension.
- Heavily dust an oval bannetton with flour. Place the dough log into the proofing basket with the smooth side down. Pinch any gaping dough together to form a seam.
- Place the dough in the refrigerator for 4-12 hours.
- Preheat your oven to 450˚F with an oval cast iron Dutch oven in the oven inside for 1 hour.
- Remove the dough from the refrigerator. Remove the preheated Dutch oven and carefully transfer the dough into the hot Dutch oven.
- With a bread lame or sharp knife, score the top of the dough. Put the lid on the Dutch oven.
- Bake covered for 30 mins. Remove the lid and bake uncovered for another 30 mins. Remove from the Dutch oven and let the bread cool on a wire rack
Notes
- if your dough is very sticky, resist the urge to add more flour, instead use wet hands for the stretch and folds
- you can also bake this bread in a rectangular loaf pan
- it can be helpful to line the Dutch oven with parchment paper for ease of removing the bread
- experiment with different types of grains and seeds
Nutrition
Calories: 217kcal
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